Directions

Mix together the salt, smoked paprika and chili powder in a small bowl.

Using a mandolin (with the waffle blade if you have it!), slice the potatoes thinly, dropping them into a bowl of cold water as you go. Remove the potatoes from the water and blot dry with paper towels.

In batches, fry the potatoes until golden brown, 2 to 5 minutes. Drain on a paper-towel-lined baking sheet and season with the spice mixture.